This is our contribution to the ginger blog rallye that “1 x umrühren bitte” started: Pineapple Ginger Kebab à la Ferran Adrià, a classic dish from El Bulli’s laboratory kitchen. This dish is quite easy to prepare and the finished product is a tasty, but not so much surprising rhizomatic combination of sweet maringue, sweet-sour […]

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Broth has been the most importen supplier of umami in occidential cooking á l’ancienne. Preparing Stock is time consuming and starting the process results in producing several litres - allthough most recipes only aks for one or two cups and die produce can’t be kept fresh for long.
Excepting experienced gourmets, fresh broth has been regularly […]

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